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Slow-cooked bean chilli

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This filling protein-packed dish takes no time at all to prepare. I use the 'keep warm' function so it's ready to eat when I get home from work.
Serves
4
Prep
20 minutes
Each 461g serving contains (excludes serving suggestion)
KCal
313
Carbs
33.9g
Fibre
18.5g
Protein
28.5g
Fat
3.5g
Saturates
0.30g
Sugars
12.8g
Salt
1.10g
Ingredients
Ingredients
spray oil of your choice (optional)
2 medium onions, chopped
1tsp crushed garlic
1/2 tsp ground ginger
300g mixed mushrooms
1-2 peppers (green, red or yellow), chopped
114g soya mince
1tbsp balsamic vinegar
80g carrots, cubed
400g can chopped tomatoes
400g can chickpeas in water, drained
400g can kidney beans in water, drained
2 tsp tomato purée
700ml very low-salt vegetable stock
Pinch chilli flakes
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Method
  1. Use the browning function on your pressure cooker to soften the onions, garlic, then sprinkle with the ginger.
  2. Add the mushrooms, peppers, soya mince and balsamic vinegar. When browned, add the carrots and cook for 20 minutes.
  3. Add the tomatoes, beans, chickpeas, tomato purée and enough stock to reach the middle of your cooker.
  4. Add the chilli flakes and set your pressure cooker for 30 minutes. Serve with rice.
Chefs tips

This recipe has been created by Balance cover star, Shivali, as part of her journey to remission.

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